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Grilled Vegetable Platter

Prep time: 20 minutes plus marinating
Grill time: 10 minutes
Yield: 6 servings


  • 1⁄4 cup olive oil
  • 2 tablespoons honey
  • 4 teaspoons balsamic vinegar
  • 1 teaspoon fresh parsley
  • 1 teaspoon fresh oregano
  • 1 teaspoon garlic, minced
  • 1/8 teaspoon pepper
  • 1 pound fresh asparagus, trimmed
  • 3 small carrots cut in half lengthwise
  • 1 large sweet red pepper, cut into 1-inch thin strips
  • 1 medium yellow summer squash, cut into 1⁄2-inch slices
  • 1 medium red onion, cut into wedges
  • 1⁄4 cup fresh basil


  1. In a small bowl, whisk the first seven ingredients.
  2. Place 3 tablespoons marinade in a large reusable plastic bag. Add vegetables; seal bag and turn to coat. Marinate 1 1⁄2 hours at room temperature.
  3. Transfer vegetables to a grid, and place grid on grill. Grill vegetables, covered, over medium heat 8–12 minutes or until crisp-tender, turning occasionally.
  4. Place vegetables on a large serving plate. Drizzle with remaining marinade and basil.


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